Hey y'all my name is Kyle, just turned 30, from California. Just got my second smoker but first electric smoker, Masterbuilt 30" so far I've made venison jerky. It was pretty tasty! Fixing to make chicken quarters and ribs for the Fourth. Gonna use the Slaughter House brine for the chicken and yellow mustard dry rub ribs. Any suggestions and comments are more then welcome!

Welcome to the forums, Kyle! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Thanks Red! Just curious if I'm going to try and smoke ribs and chicken quarters together what temperature should I use?

Poultry does well a little hotter...I'd probably go 250* or slightly higher. This will cook your ribs a little faster that way...its good if you can time it where the ribs come out first, then you can crank the temp up to 300-325* to finish the chicken (makes the skin nice and crispy).

Important to Remember: make sure the chicken goes on the bottom rack in your smoker...you don't want raw chicken dripping on your ribs.

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